Place a triple layer of paper towel on a baking sheet. Using an off-set spatula, spread the pumpkin purée into a thin, even layer. Place another triple layer of paper towels on top of the purée and lightly press to absorb moisture. Once towels are saturated, carefully peel back the top layer and discard. Grasp one side of the bottom towels and fold the pumpkin layer in half onto itself. Repeat, flipping pumpkin onto the baking sheet. Transfer the pumpkin to the bowl of a food processor. Add the gingersnap crumbs, sugar, cinnamon, salt and cream cheese; process until smooth.

Melt the chocolate in a medium bowl set over a pan of simmering water or in the microwave, stirring often to keep the chocolate from burning. Add the melted chocolate to the pumpkin mixture and process until smooth. Scrape down the sides of the bowl and process until completely combined. Transfer the mixture to a shallow bowl or container, cover and freeze for 1 hour or until firm enough to shape into balls.

Line a baking sheet with a sheet of parchment or wax paper. Using a 1-ounce cookie scoop, shape the dough into 1 1/4-inch balls and place on the prepared baking sheet. Cover with plastic wrap and freeze until ready to coat.

For the Topping

Line a separate baking sheet with parchment or wax paper; set aside. Melt the chocolate (or almond bark) and shortening in a medium bowl set over a pan of simmering water or in the microwave, stirring frequently to keep from burning. Place pumpkin ball onto a small fork over the melted chocolate. Spoon the chocolate over the ball and carefully dip the bottom of the ball into the chocolate. Gently tap the fork on the side of the bowl to shake off excess. Use a toothpick to push the truffle onto the prepared baking sheet. Garnish with a few gingersnap crumbs; repeat with the remaining pumpkin balls. Chill the truffles in the refrigerator until set, about 1 hour. Truffles can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for 1 month. Enjoy!